7 Healthy 4th of July Salads

Want to balance your holiday indulgences with some flavorful, yet healthy salads? Look no more. Following are some tasty, dairy-free and gluten-free options for your picnics and BBQs all summer long. From kale to coleslaw to quinoa and everything in between. Here’s to independence from boring deli salads! Continue reading

Rockstar Granola -With or Without a Recipe

Granola Recipe

Granola is one of the more simplistic baking endeavors. Yet, there are several granola recipes which have reached national notoriety. Ironically, the creators of these recipes are on the opposite ends of the country.

The first granola recipe from Eleven Madison restaurant in New York City, my adopted hometown. Yes, at the end of the 15 course, $295 per head prix-fixe dinner, you are presented with a mason jar of the house granola. It is an unexpected and lovely touch. You ration the hell out of that granola because it is probably the best you’ve ever had. And, you know you won’t be getting more anytime soon. Or ever. Continue reading

Turmeric Golden Milk Basics

Turmeric Golden MilkTurmeric Golden Milk, the classic Ayurvedic beverage, is known for its many therapeutic benefits. While an array of Golden Milk recipes exist, the key ingredient is always turmeric, often with ginger, both of which are potent antioxidant and anti-inflammatory compounds. In fact, thousands of research studies on just turmeric and its most active constituent, curcumin, show it may be beneficial in preventing and/or treating over six hundred health conditions. And turmeric, also known as ‘Indian Solid Gold’ has been found comparable to fourteen various drugs and medications —without adverse side effects, even at doses up to 8,000 mg per day (about one rounded teaspoon of dried turmeric). Continue reading

Coconut Cashew Cream Layer Bars

Coconut Cashew Cream-Filled Layer BarsBy request, I created these Coconut Cashew Cream Layer Bars as a vegan and raw version of my Healthy Nanaimo Bars. Rather than graham cracker crumbs for the base, I use a fiber-rich mix of dates, oats and nuts. A coconut cashew cream filling provides healthy fats and replaces condensed milk or pudding mix. And for the chocolate layer, polyphenol-packed raw cacao and coconut oil are the base. Maple syrup and dates are the only sweeteners. Raw, vegan, dairy-free and gluten-free – these are suitable for almost any guests! Continue reading

No-Bake Healthy Nanaimo Bars

Healthy Nanaimo BarsNanaimo Bars were a ubiquitous treat growing up. After all, growing up in Seattle, we were not so distant neighbors with the bars’ eponymous Canadian city. You guessed it, Nanaimo. There are countless recipes claiming to be ‘the original’. And, while they have varying ingredients making up those three layers, they all use a lot of packaged items (pudding mix, graham crackers, condensed milk, processed cocoa powder, etc.) and a lot of sugar. I mean a LOT. But, there’s no doubt, Nanaimo Bars became a cult classic because they are easy to make and have an enticing variety of flavors and textures in every bite.  Continue reading

Easy Gluten-Free Pie Crust

Gluten-Free Pie CrustI was never a pie baker. Why bother when your mother and sister-in-law are masters of the art? But, when spending the holidays away from the family, the idea of baking my own gluten-free pie crust seemed a bit daunting, risky, and downright uninspiring.

This gluten-free pie crust recipe from Marth Rose Shulman changed my mind and made a pie baker out of me. Although I must admit that I do not own a rolling-pin. A wine bottle works just fine. This crust is flakey, slightly nutty and pretty much fail-proof. I love the recipe for these reasons: Continue reading

Black Bean Chipotle Bisque

Chipotle Bleack Bean Soup

It’s soup and sweater time! This soup, like one of my favorite sweaters, is warm, dark, and comforting —with a little sass. In this version, I added some coconut milk to make it even creamier and cozier. Rich in protein and fiber, it tastes like an indulgence, but it’s not. Bring on the cold. I’m ready.

The chipotle pepper really sets this recipe apart from other bean soups, providing a hint of heat and smokiness. The dried peppers can be found in the ethnic section of most larger grocery stores. You can create your own chipotle powder by simply grinding the dried peppers in a spice or coffee grinder. But, remove the seeds first if you want more smokiness than heat.

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Chipotle Coleslaw

Chipotle Coleslaw

This dish is all about the creamy chipotle avocado dressing. Combine silky avocado, zesty lemon and the smoky kick of chipotle pepper. You won’t miss the mayo!

Customize the vegetable and fruit blend to make it your own. Savoy cabbage is particularly good for slaw salads. Savoy cabbage is more tender and less bitter than the green or red cabbage typically used for coleslaw. As such, there’s no need to salt it before serving it uncooked. Dice, grate, slice…it really doesn’t matter much. But, keep the produce sections thin to ease even dressing coverage. Customize the volume as you like. But, who doesn’t like having a salad ready to go in the fridge? Chop now and be veggie-ready for days!

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Quinoa & Black Bean Confetti Salad

Quinoa Black Bean SaladIt’s not easy to love a minimum wage job at a mall. But, I loved my part-time job at Pasta & Co. In the 80’s, fresh pasta was a retail novelty. While Pasta & Co was one of Seattle’s first retailers to offer fresh pasta, it was their specialty sauces and prepared foods which captured my imagination. The owner, Marcella Rosene put a creative twist on everything in that store, from selecting unique and defining recipe ingredients, such as black sesame oil to her beautifully hand scripted product labels. In her stores, something as simple as croutons were memorable. Pasta & Co. The Cookbook, the first cookbook I ever bought myself, is still with me today, dog-eared and splattered. The book is now out of print. But, I noticed a few new copies available on Amazon for $215! Continue reading

Cauliflower Sweet Potato Pizza Crust

Cauliflower-Yam Pizza Crust

Pectin makes cauliflower quite the chameleon, disguising itself as ‘mashed potatoes’, ‘rice’ or even ‘steaks’. But, when I kept reading about cauliflower pizza crust, my reaction was ‘I don’t think so’. That is, until I read friend and colleague, Michelle Babb’s version in Anti-Inflammatory Eating Made Easy’. Trying this recipe set me on a quest to find the ultimate cauliflower crust. If you are curious, skeptical or intrigued about cauliflower pizza crusts, let me save you a lot of time. This is the best one I’ve tried yet. But, stay tuned as I’m on a mission to find a cauliflower pizza crust recipe for a variety of dietary preferences. Let it be said. Let it be done.  Continue reading